Salmon skewers

Recipe from: 2009
salmon skewers

Ingredients 14
Servings
Time 25 minutes
  • 5
    spring onions
  • 1
    tsp
    low-fat margarine
  • 200
    g
    risotto rice
  • 300
    ml
    strong rooibos tea
  • Natreen Liquid
  • 300
    ml
    hot chicken stock
  • 400
    g
    salmon fillet
  • 1
    Tbs
    lemon juice
  • salt and freshly ground pepper
  • 200
    g
    cherry tomatoes
  • 1 tin sugar-free apricot halves, drained
  • 40
    g
    fresh, grated parmesan
  • 100
    g
    rocket
  • 50
    g
    low fat crème fraiche
 

Method

15 - 20 minutes
 
Dice spring onions finely. Heat the margarine, add the rice and spring onions and sauté.
Gradually pour in the rooibos, Natreen Liquid (a few drops to taste) and the stock until the rice has absorbed all the liquid. Rinse the salmon, pat dry, cut into approx. 2x2 cm cubes, drizzle with lemon juice and season with salt and pepper. Wash and halve the cherry tomatoes, drain the apricots and retain the juice. Alternately arrange the salmon, apricots and tomatoes on skewers, place these into an ovenproof dish and cook in a preheated oven for approx. 15 to 20 minutes at 180°C. Coarsely grate the parmesan, wash and clean the rocket. Enhance the Risotto with the crème fraiche, add spices to taste and stir in the parmesan. Serve the Risotto topped with the warm salmon skewers, parmesan and rocket.

Tip: You can use different types of fish such as Kingklip of hake should Salmon not be available.

 

Read more on: fish/seafood
 

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